Servings:4-6
You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use豌豆汤而不是鸡汤和水。
Watch this recipe作为一部分的行动Homegrown/Homemade Video Series.
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- 2汤匙。无盐黄油
- 1/2杯切碎的葱
- 1 tsp. minced garlic
- 4 cups fresh shelled peas (3-1/2 to 4 lb. unshelled) or frozen peas
- 2 cups lower-salt chicken broth
- 1/2 cup chopped fresh mint
- Kosher salt and freshly ground black pepper
- Pinch granulated sugar (optional)
- 1/2 cup heavy cream
- Finely grated zest of one-half medium lemon
Nutritional Information
- Calories (kcal) : 200
- Fat Calories (kcal): 110
- Fat (g): 12
- 饱和脂肪（G）：7
- Polyunsaturated Fat (g): 0.5
- Monounsaturated Fat (g): 3.5
- Cholesterol (mg): 35
- Sodium (mg): 240
- Carbohydrates (g): 17
- Fiber (g): 5
- 蛋白质（G）：7
准备
- Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes. They shouldn’t brown. If they’re cooking too fast, reduce the heat to medium low.Add the peas, broth, half of the mint, and 2 cups water. Season generously with salt and pepper. Bring to a boil, reduce the heat to medium low, and simmer vigorously until the peas are very tender, 8 to 10 minutes. In batches, purée the soup in a blender until smooth. Season to taste with salt and pepper. If the peas weren’t very sweet, stir in the sugar.
将浓奶油倒入一个中等大小的碗中，然后用搅拌搅打到软峰。折叠柠檬皮，然后调味，搭配盐和胡椒粉。
将汤倒入碗中，上面放上一勺柠檬奶油。将剩余的切碎的薄荷撒在汤上并食用。如果您选择将汤冷入汤，请在冰箱中冷却，但在食用前15分钟将其放下。如果需要，请在上菜前调整调味料。
Reviews
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评论（6个评论）
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MMX|06/22/2011这是非常好且易于制作的 - 绝对比您想象的要复杂。我建议先遵循食谱，只是为了感觉到它。但是下次我打算添加切成丁的火腿和培根碎的对此，
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scriba|04/04/2011
A truly lovely recipe, far more complex in taste than its few ingredients would imply. As spring--and fresh peas!-- has not yet come to my Hudson Valley neighborhood, I used frozen peas, homemade chicken stock, and a combination of fresh and dried mint (the latter is not to be scorned--learned this years ago from Middle Eastern cooks). Like another reviewer, I (no one else however) found the very small pea skins not optimum so, making a second batch, I put the entire soup through a Mouli mill and it was perfectly smooth and rich with no pea bits. I thought the lemon cream was gilding the lily (for a lemon boost, the zest can go into the soup itself) and a little "lightweight"--think I would use creme fraiche or a mix of cf and heavy cream next time. Any which way: an elegant soup--thank you, Annie!
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xopsingh|2010年5月10日
My sister-in-law made this as part of the menu for Mother's Day & I thought it was sublime! A very nice combination of flavors for a spring soup. The freshness of the mint pairs nicely with the creamy quality of the peas, A spoonful of heavy cream was accented quite nicely with touch of lemon zest. I feel clean and satisfied after eating. I could have gone for seconds.
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